Paleo Sausage Gravy, A Southern Breakfast

This Paleo Sausage Gravy is modeled after my mother’s traditional sausage gravy. This version can be as thick or thin as you like it. I like that sausage taste throughout, so I blend the heck out of mine in a food processor, but if you like bigger chunks, just tear it up by hand and that will do the trick. Anyway, so my mom makes a killer sausage gravy. It isn’t Paleo, but it is SO GOOD. When I was vegetarian (yes, for a long time actually), she would make this with Morning Star fake sausage and it was just as good! And now, I bring it to you! Paleo…of course…and with Paleo Biscuits!

Recipe: Paleo Sausage Gravy

Ingredients

8 oz Pork Sausage

1 ½ Tbsp Arrowroot Powder

1 can Coconut Milk

pinch Fennel Seeds

1 tsp dried Sage

1 ½ Tbsp Walnut Oil

Coarse Sea Salt and Black Pepper (to taste)

Instructions

First thing is first, break up the sausage into chunks, or blend in a Bullet for smaller chunks. Heat a skillet to medium-high heat and add the sausage.

Dust the sausage with coconut flour (about half) and mix to incorporate, then add a little oil (again, about half) and mix to incorporate. Do this until the flour and oil are gone. Stir the sausage until browned.

**NOTE: If you are using pork instead of a leaner meat, you do NOT need as much oil. The walnut will give it a good flavor, but it will get a little oily if you use as much with a fattier sausage. Just letting you know ;)

While the sausage is browning, open a can of coconut milk (we like full fat – it thickens easier and has a better texture) and add it to the Bullet. Also add the sage and fennel seeds. Blend until the coconut milk is the same consistency throughout.

Add the coconut milk to the sausage, mixing continuously and then season with sea salt and pepper to taste.